Carrot cream soup

Ingredients for 4 servings:

• 2 tbsp butter
• 1 medium-sized onion(s), diced
• 500 g carrot(s), diced
• 1 liter chicken broth or vegetable broth
• 2 tsp tomato paste
• 2 tbsp rice, uncooked
• Salt and pepper, white
• ½ cup sweet cream
• 1 tbsp butter, soft

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Potage Crécy (original French recipe)

Melt the butter in a 3-4 liter saucepan over moderate heat. Add the onions and sauté for about 5 minutes, stirring occasionally, until softened but not browned. Then add the carrots, chicken broth, tomato paste, and rice and simmer gently uncovered for 30 minutes. Then puree the soup through a food mill (a food mill) into a clean saucepan. Season with salt and white pepper and blend with the sweet cream. Before serving, bring the soup to a boil briefly, remove from the heat, and stir in 1 tablespoon of softened butter. You can also puree the soup with an immersion blender and strain it through a sieve, or enjoy it as is (you’ll still have some carrot pieces in it).